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Pineapple quick bread is a deliciously moist and flavorful bread that’s easy to make and perfect for breakfast, brunch, or as a snack. Here’s a simple recipe for pineapple quick bread:
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Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (8 oz) crushed pineapple, undrained
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- Prepare Wet Ingredients:
- In another bowl, mix together the crushed pineapple (including the juice), eggs, oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- If using chopped nuts, gently fold them into the batter.
- Transfer to Loaf Pan:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the pineapple quick bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Optional Glaze:
- For an extra touch, you can drizzle a simple glaze over the cooled bread. Mix together 1 cup of powdered sugar with 1-2 tablespoons of pineapple juice until smooth, then drizzle over the bread.
Slice and serve the pineapple quick bread as desired. It’s delicious on its own, or you can enjoy it with a spread of butter or cream cheese. This bread also freezes well, so you can make a batch ahead of time and thaw slices as needed. Enjoy your homemade treat!
